Eggplant steak
Cutlets do not necessarily have to be made from meat. And often it turns out no less delicious. Today's recipe is one of those, eggplant steak on the table.
Equipment
- 1 knife
- 1 meat tenderizer
- 3 plate
- 1 mix bowl
- 1 paper towel
- 1 frying pan
- 1 tablespoon
- 1 teaspoon
Ingredients
- 500 g eggplant
- 2 pcs egg
- 1 cup corn flakes unsweetened
- 2 tbsp flour
- 0.5 tsp salt
- vegetable oil for frying
- 1 pinch pepper ground
Instructions
- Prepare everything you need. Instead of flakes, you can use breadcrumbs.
- Peel the eggplants and cut them into slices about a centimeter thick. The most convenient size of the pieces is the size of your palm. If the eggplants are long, you can cut each slice in half. Salt and leave for 10 minutes to remove bitterness. Then rinse under running water, remove excess moisture with a paper towel.500 g eggplant, 0.5 tsp salt
- Prepare everything for breading. In one plate, put flour and pepper mixture, in another - breadcrumbs, and beat the eggs in a bowl and whisk with a fork.1 cup corn flakes, 2 tbsp flour, 1 pinch pepper, 2 pcs egg
- Slightly pound the eggplant slices with a meat tenderizer.
- Coat each slice of eggplant in flour, then dip in the beaten eggs, and sprinkle with breadcrumbs.
- Bread all the pieces in this way.
- Pour vegetable oil into a frying pan, enough to cover the bottom with a layer of a few millimeters. Heat it up and place the eggplant cutlets. Cook over medium heat, turn after 1.5-2 minutes. The crust will brown and harden.vegetable oil
- Eggplant cutlets are ready. Garlic sauce is perfect for serving.
Nutrition
Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 1mgSodium: 36mgPotassium: 194mgFiber: 3gSugar: 3gVitamin A: 25IUVitamin C: 2mgCalcium: 9mgIron: 0.3mg